Lemon Blueberry Muffins are a delightful combination of sweet and tart, making them a perfect breakfast treat or a light snack. With a burst of fresh blueberries and a zesty lemon kick, these muffins offer a refreshing twist that elevates the classic blueberry muffin recipe to new heights.
Ingredients
Scale:
2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons lemon zest (freshly grated)
2 large eggs
1 cup buttermilk
1/2 cup unsalted butter (melted)
1 cup fresh blueberries
Instructions
Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease with non-stick spray.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest until well combined.
In another bowl, beat the eggs, then add the buttermilk and melted butter. Mix until combined.
Pour the wet ingredients into the dry ingredients and gently fold until just combined. Be careful not to overmix, as this can lead to dense muffins.
Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.
Divide the batter evenly among the muffin cups, filling each about 2/3 full.
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
